Wheat flour (W1600)

Olive Fougasse

Since the barbecue season has long since begun and I’ve been putting this recipe off for ages, it finally happened last weekend. The tender crumb, the taste of the olive and the crispy crust make grilling a culinary delight. The… weiterlesen

Le Pain Complet

A very simple and easy to make bread is “Le pain complet”. The well-rounded taste is created by a rye poolish and a wheat sourdough which can be made individually from W / 1600 or T80. By adding whole wheat… weiterlesen

“Scooped Out” Bauernbrot

The “scooped out” production method is well liked by beginners. The simple method of shaping, the easy identification of the optimal proof and also the simple steaming require a little less skill and nevertheless you will be rewarded with a… weiterlesen

Alpenlaib

Underripe or overripe sourdoughs almost always result in bread defects. It is important to only use sourdough with an optimal maturation. The following points should only be implemented individually, because several measures at the same time can lead to a… weiterlesen

Spuntino Panini

“Spuntino Panini” – this name will make the connoisseur’s mouth water, because he knows the treat that awaits. In addition to the ingredients flour, water, salt, sourdough, pre-dough and a little yeast, you only need time to create this specialty. weiterlesen

Sourdough Bread

To create first-class bread and baked goods, a correctly designed recipe is of utmost importance, as is the selection of raw materials. Sourdough and predough have been around forever, but valid sourdough rules were hardly known until just a few… weiterlesen

Pain Auvergnat

The shape of this bread was not originally planned and came about by chance. When dividing the bread, I had some dough leftover and instead of shaping it, I divided it further into small pieces. I rolled these small pieces… weiterlesen

Miller’s Bread

Sourdoughs made from different flour types and grades have varying results on the activity level and the flavor profile. It makes absolute sense to combine these into one bread. In addition to a well-rounded flavor, you get additional security in… weiterlesen

Sourdough Whole Wheat Bread

Before I change back to other bread categories, I wanted to bake something unconventionally American for the whole grain lovers. I must say, that I wasn’t always a fan of wheat bread with a high content of whole grain. Seldom… weiterlesen

Siegerland Crusty Bread

This Siegerland crusty bread is a mixed rye bread that is made with a 3-stage process. The flour mixture is made from 70% rye flour and 30% wheat flour, whereby the wheat portion is divided between Type 700 and Type… weiterlesen

Landbrot

This round wheat loaf is leavened only by a multi-stage wheat sourdough. The big difference to all of my previous wheat sourdoughs was the multi-stage sourdough with a low TA of 160. The special thing about this basic wheat sourdough… weiterlesen

Black Forest Landbrot

The Black Forest Landbrot is a mixed wheat bread with a strong crust and a light and mildly sour taste. In order to get a strong and hearty crust, the bread was baked for the first 15 minutes at 250°C. weiterlesen